Vanilla rum custard

Serve this delicious alcoholic custard with Christmas pud, pineapple upside down cake, in fact almost any cake, bananas…

  • 20 mins cooking
  • Serves 4
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Vanilla rum custard
  • 150 millilitre milk
  • 150 millilitre cream
  • 1/4 teaspoon vanilla bean paste or a dash of vanilla extract
  • 3 egg yolks
  • 3 tablespoon sugar
  • 1 teaspoon cornflour
  • 3 rum


Vanilla rum custard
  • 1
    Place the milk and cream in a saucepan, add the vanilla and heat gently until just bubbling around the edges.
  • 2
    Whisk the egg yolks, sugar and cornflour until yolks are pale and the sugar has completely dissolved.
  • 3
    Pour hot milk mixture in a thin stream onto yolk mixture, whisking continuously. Then pour liquid back into saucepan. Add the rum and heat very gently, stirring with a wooden spoon until the mixture thickens and coats the back of a spoon. (NB: Custard will thicken as it cools.)


Custard is a simple emulsion of egg yolks and milk or cream and needs gentle handling or it may split. Although the addition of a small amount of cornflour helps to reduce the risk of curdling or splitting, gentle heating is the key. The consistency of a custard when it just starts to thicken, or is thick enough to cling to the back of a spoon, is known as à la nappe.

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